South-east Asian Chicken with Rice Noodles
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
2
- Ingredients
- 2 tsps sunflower oil
- 2 tsps Lime juice
- 2 tsps sesame oil
- 2 tsps soy sauce
- ½ inch fresh ginger (grated)
- 1 tsp dark Muscovado sugar
- 1 ½ tsps whole Black pepper (roughly crushed)
- 2 small, skinless, boneless Chicken breasts
- 3 ½ ozs thin Rice noodles
- 3 scallions (thinly sliced)
- ¼ Cucumber (halved and thinly sliced)
- ½ cup canned Bamboo shoots
- Lime juice (from one lime)
- 1 Tbsp dark Muscovado sugar
- ¼ cup Fish sauce
- 1 thai, red chili pepper (very thinly sliced)
Preparation steps
1.
Mix the marinade ingredients together. Place the chicken breasts in a shallow dish. Spoon the marinade all over the chicken, coating all sides. Press the crushed peppercorns over the tops of the chicken. Cover and chill in the fridge for about 1 hour.
2.
Heat the grill. Place the chicken breasts under the grill and cook for about 6–8 minutes each side. Baste with leftover marinade during cooking. The chicken will be lightly charred, but if it starts to turn too dark, reduce the heat of the grill. Leave the chicken to cool before cutting into thin slices.
3.
Put the noodles into a bowl and cover with boiling water. Leave for 4 minutes until softened. Refresh under cold water and then drain well. Put the noodles into a bowl. Add the spring onions, cucumber and bamboo shoots.
4.
Mix together the lime juice and sugar and stir until the sugar has dissolved. Stir in the fish sauce and pour over the salad. Top with the chicken slices and scatter over the chilli, peanuts and mint leaves.
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